Directions

Heat oven to 375 degrees F. Place the peppercorns in a resealable plastic bag. Using the bottom of a heavy pan, crush the peppercorns.

Tie the beef, if desired, and place in a large roasting pan. Season with the crushed peppercorns and 1 1/2 teaspoons salt, pressing gently to help the peppercorns adhere. Roast for 40 minutes.

Meanwhile, peel the shallots, cut them in half, and place in a large bowl. Toss with the oil and 1/2 teaspoon each salt and pepper.

Scatter the shallots around the roast and continue roasting to desired doneness, 130 degrees F for medium-rare, 40 to 50 minutes more. Transfer the roast to a board and let rest for at least 15 minutes before slicing.

While the beef rests, make the horseradish sauce. In a small bowl, combine the sour cream, horseradish, mustard, and 1/4 teaspoon each salt and pepper; fold in the parsley. Serve with the beef and shallots.